Cherry Ripe dessert shooters
April 25, 2019
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Love Cherry Ripes? You'll fall head over heels for our creamy coconut Cherry Ripe dessert cups!
INGREDIENTS
400ml can Admiral Coconut Cream, chilled overnight
2 tablespoons icing sugar
300ml cream, whipped
Red food colouring
2 x 52g Cherry Ripe bars, finely chopped
Chocolate topping, to serve
Maraschino cherries, to decorate (see notes)
METHOD
INGREDIENTS
400ml can Admiral Coconut Cream, chilled overnight
2 tablespoons icing sugar
300ml cream, whipped
Red food colouring
2 x 52g Cherry Ripe bars, finely chopped
Chocolate topping, to serve
Maraschino cherries, to decorate (see notes)
METHOD
- Open the can of coconut cream and carefully scoop the solid cream from the top (it will be about half the can). Transfer to a large bowl. Save the remaining coconut water for another use. Add the icing sugar and use electric beaters to briefly beat until just combined. Add half the whipped cream and a few drops of red food colouring. Beat until combined. Fold in the chopped Cherry Ripe.
- Drizzle chocolate topping into the base of eight 100ml glasses (about 1cm deep). Divide the cream mixture among the glasses. Pipe the remaining whipped cream on top. Place in the fridge for 1 hour to chill. Top with a maraschino cherry to serve.